You’re going to fall in love with this speedy curry! It builds so much flavour in so little time, and it’s one of our favourites to batch cook because it keeps really well. Spicy, sweet and fragrant, serve it with a good dollop of fat-free Greek yoghurt and fluffy rice for the perfect fakeaway night.
Below we added some of our communities most common hints and tips.
We hope you find them useful.
Swap This
You could swap the chicken for lean diced pork or a veggie alternative.
We'd call this a medium-spiced curry. If you prefer something milder, leave out the chilli.
NEW TIP
Curry with a kick! 🥵
I’ve predominantly cooked this for batch meals so it can be frozen and taken out as or when I need it. Very simple easy recipe with a real flavour sensation. I didn’t change anything except use chicken breasts instead of thighs…. 😋
1
Full of flavour
Instead of mincing the ginger I chopped into fine batons. I added a tin of chickpeas (including the water) as didn’t have enough chicken. A handful of spinach to give extra veg.
1
Freezes and reheats really well, the flavours really intensify with freezing 🥵😂
Absolutely divine
I doubled the quantity for batch cooking. I also added extra onions.
A little spicy but a lovely curry
Used pasatta instead of chopped tomatoes too make a smoother sauce. Used 1tsp of ground fenugreek instead of seeds and 1tsp of ground ginger. Put the fenugreek in at same time as the other spices instead of frying at the start
Full of flavour & did not disappoint!!
For a smoother sauce we swapped chopped tomatoes for passata
Wow. Love this curry 👌
I did mine in the Ninja Foodi. Sautéed all the ingredients as per the recipe, then pressure cooked for 10 minutes. It was still a bit too runny for my liking, so sautéed again to reduce it
Garlic and ginger curry
Would add some heat next time
Cooked this twice now, so tasty 😋
The second time I cooked it in the slow cooker on low for 6 hours and added spinach, incredibly easy and soooo good
I'll never order a takeaway curry again!
The only thing I added that was different to the recipe was fresh spinach, it was out of this world
Authentic as it gets!
Fenugreek seeds can be found online and in most Asian supermarkets
Looks and tastes amazing, spiciness is just right.
Used chicken breasts and cut into slightly larger chunks so the flavour of the chicken comes through as well as the perfect spiciness.
Authentic tasting curry
This was a really nice tasting curry. Next time I make it I will be adding a dice green pepper and halved button mushrooms to bulk it out more.
I cooked it in the slow cooker on high for around 5hrs putting the mango chutney in during the last hour and it came out lovely.
Lovely texture really tasty
Tried this in the slow cooker and wasn't sure but wow it was amazing I would advise to use less liquid as it does come out quite runny but tastes amazing and really filling loving the fact can share with everyone
You can use fenugreek leaves instead of seeds, just add with the spices.
Absolutely delicious 😋
Added extra vegetables, red pepper, mushrooms and spinach. Followed the method until all ingredients were added, then finished it off in the slow cooker whilst I was at work. 😊
Quick easy and delicious
I couldn't find fenugreek seeds, so used half the amount of fenugreek powder. I added some left over spinach when adding the mango chutney.
Easy recipe to follow, straight forward, no fuss
I used chicken breast instead of thighs, love how you can spice it up or not to your liking
This is so tasty.
Added a few leftover mushrooms. Served with Basmati Rice and a side dish of Chana Masala.
Very easy and tasted delicious.
Had no fenugreek seeds so substituted for Dijon mustard. Was gorgeous.
Amazing curry, real depth of flavour. Tastes like a takeaway
I cooked the sauce of this curry, then added the last of my turkey along with some precooked new potatoes before simmering and serving. Absolutely delicious with a real depth of flavour!
Tasty, Tasty, Tasty
Followed this to the letter and the results were amazing! So happy I found fenugreek seeds in the Sainsburys World isle.
This curry is amazing so rich with depth of flavour .
Served with PON Chana Masala and rice for a fabulous home curry night, beats any takeaway hands down !
Easy but yet amazingly delicious
I added mushrooms and spinach left over from last night's Dijon Chicken and dumplings
Aromatic smells as you stirred through, fragrant infusion
Preparation as always is key, ingredients prepped spices lined up. I love cooking, this was a delicious curry to put together, the aromatic aroma coming from the pan as I cooked this was lovely, fragrant and tasty my husband said “this is lovely”
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‘The best curry recipe I've ever cooked and I have cooked hundreds over the years!’
Would this recipe be possible in a slow cooker? Busy family life but I adore this curry and would like to cook it more regularly but time is always minimal!
Hi Kirsty, we’re so pleased you love our Garlic and Ginger Curry! We haven’t tried this recipe in a slow cooker but members of our community have. They slow cooked it for around 5 – 6 hours on high and added the mango chutney for the last hour. We would recommend browning the chicken, frying the onions, garlic, ginger, chilli and spices before adding to the slow cooker as this will give the best depth of flavour. Hope this helps.
Hi Clare, thanks for pointing out this printing error. You need to add the browned chicken back into the pan after adding the tomato puree, chopped tomatoes and stock. Then simmer for 15 -20 minutes until the chicken is cooked and no pinkness remains. Enjoy the recipe!
Hi Siobhan, welcome to Pinch of Nom and thankyou for buying our Enjoy cook book! We haven’t tested this recipe in a Ninja 15 in 1 but it should be possible. We would suggest following the recipe method by sauteeing the chicken, onion, garlic, ginger, chilli and spices first. Then add the tomato puree, tomatoes and stock and then pressure cook for about 8 – 10 minutes. You will probably need to add a little less stock than the recipe states, we would estimate approximately 250 ml. If you find the curry is too thin, you can continue to saute with the lid off until it’s reduced and thickened to your liking. We would advise that you read the instruction book to familiarise yourself with your new appliance before starting the recipe. Hope you enjoy the recipe!
8 comments
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KirstyFriday 16th June 2023
Would this recipe be possible in a slow cooker? Busy family life but I adore this curry and would like to cook it more regularly but time is always minimal!
SharonWednesday 18th October 2023
Hi Kirsty, we’re so pleased you love our Garlic and Ginger Curry! We haven’t tried this recipe in a slow cooker but members of our community have. They slow cooked it for around 5 – 6 hours on high and added the mango chutney for the last hour. We would recommend browning the chicken, frying the onions, garlic, ginger, chilli and spices before adding to the slow cooker as this will give the best depth of flavour. Hope this helps.
ClaireSaturday 27th May 2023
For this recipe in Enjoy, I can’t see when to add back in the chicken.
Could you let me know please.
SharonWednesday 25th October 2023
Hi Clare, thanks for pointing out this printing error. You need to add the browned chicken back into the pan after adding the tomato puree, chopped tomatoes and stock. Then simmer for 15 -20 minutes until the chicken is cooked and no pinkness remains. Enjoy the recipe!
SiobhanWednesday 19th April 2023
Hi, new to Pinch of Nom I just bought the book and a Ninja 15 in 1. Could this recipe to adjusted to be cooked in it?
SharonThursday 18th May 2023
Hi Siobhan, welcome to Pinch of Nom and thankyou for buying our Enjoy cook book! We haven’t tested this recipe in a Ninja 15 in 1 but it should be possible. We would suggest following the recipe method by sauteeing the chicken, onion, garlic, ginger, chilli and spices first. Then add the tomato puree, tomatoes and stock and then pressure cook for about 8 – 10 minutes. You will probably need to add a little less stock than the recipe states, we would estimate approximately 250 ml. If you find the curry is too thin, you can continue to saute with the lid off until it’s reduced and thickened to your liking. We would advise that you read the instruction book to familiarise yourself with your new appliance before starting the recipe. Hope you enjoy the recipe!
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